- 1 cup milk, room temperature
- 2 teaspoons sugar
- 80 g fresh yeast or 4 teaspoons active dry yeast
- 6 2/3 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons salt
- 1½ cups plain yogurt
- 2 whole eggs
In a bowl, combine lukewarm milk with sugar and yeast. Set aside until the yeast activates, it will become frothy on top and start to expand. This should take around 15 minutes.
In a separate bowl, mix yogurt and eggs until well combined.
Put the yeast mixture with all remaining ingredients into the bowl of your stand mixer. Mix on low with a paddle attachment until completely homogenized.
Remove from mixer and gently knead for five to eight minutes, until a smooth ball is formed.
The dough should be pale and soft, like pizza dough. If the dough is too dry, not smooth and cracking, add a little bit of water. If too soft, not holding shape and very sticky, add a little bit of flour.
For immediate use, set aside at room temperature, covered with a towel for at least 60 minutes or up to one and half hours, this will allow time for the dough to relax and the yeast to rise. It should double in size.
Use dough for various preparations, sweet or savory. Once shaped into the desired form, allow to rise an additional 45 minutes covered with loose cling wrap or a tea towel.
The dough will keep for up to three days in the refrigerator, in a plastic freezer bag. It’s best to separate a full batch into three balls of dough.